Using this recipe I've used before. I really like the processing of the one can of beans as a thickener.
Seasonings
- 1 teaspoon chili powder
- ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
- 1/4 teaspoon black pepper, cayenne pepper
- 1 pinch red pepper flakes
Chili
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 large jalapeno pepper, seeded and diced
- 4 cloves garlic, diced
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half, (half milk, half cream)
- 2 (15.5 oz.) cans cannellini beans, drained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 (4 oz.) cans mild green chilies, undrained
- 1 ½ lbs. bone-in skinless chicken breast, see notes
- Salt/Pepper
- 1 (15.25 oz.) can whole kernel sweet corn, drained. Can sub frozen corn.
- 8 oz. cream cheese, softened
Garnish Options
- Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.
Equipment
- 4.5 Quart Dutch Oven
Instructions
- Combine the seasonings and set aside.
- Melt the butter in a 4 1/2-quart pot. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
- Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
- Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth. Otherwise, all beans can be added whole.)
- Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer.
- Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
- Remove the chicken and shred it once cooked through. Return it to the pot.
- Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
- Taste and adjust seasonings as needed. Serve with cornbread!
